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Journal Abstract Search

169 related items for PubMed ID: 23587382

  • 1. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity.
    Leclercq-Perlat MN, Picque D, Martin Del Campo Barba ST, Monnet C.
    J Dairy Sci; 2013 Jun; 96(6):4031-40. PubMed ID: 23587382
    [Abstract] [Full Text] [Related]

  • 2. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening.
    Leclercq-Perlat MN, Sicard M, Trelea IC, Picque D, Corrieu G.
    J Dairy Sci; 2012 Aug; 95(8):4666-82. PubMed ID: 22818481
    [Abstract] [Full Text] [Related]

  • 3. Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese.
    Le Dréan G, Mounier J, Vasseur V, Arzur D, Habrylo O, Barbier G.
    Int J Food Microbiol; 2010 Mar 31; 138(1-2):100-7. PubMed ID: 20060187
    [Abstract] [Full Text] [Related]

  • 4. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening.
    Leclercq-Perlat MN, Sicard M, Perrot N, Trelea IC, Picque D, Corrieu G.
    J Dairy Sci; 2015 Feb 31; 98(2):1325-35. PubMed ID: 25497800
    [Abstract] [Full Text] [Related]

  • 5. Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.
    Leclercq-Perlat MN, Picque D, Riahi H, Corrieu G.
    J Dairy Sci; 2006 Aug 31; 89(8):3260-73. PubMed ID: 16840644
    [Abstract] [Full Text] [Related]

  • 6. Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.
    Leclercq-Perlat MN, Corrieu G, Spinnler HE.
    J Dairy Res; 2007 May 31; 74(2):218-25. PubMed ID: 17291387
    [Abstract] [Full Text] [Related]

  • 7. Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions.
    Leclercq-Perlat MN, Buono F, Lambert D, Latrille E, Spinnler HE, Corrieu G.
    J Dairy Res; 2004 Aug 31; 71(3):346-54. PubMed ID: 15354582
    [Abstract] [Full Text] [Related]

  • 8. Short communication: Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt.
    Leclercq-Perlat MN, Hélias A, Corrieu G.
    J Dairy Sci; 2013 Aug 31; 96(12):7521-5. PubMed ID: 24404582
    [Abstract] [Full Text] [Related]

  • 9. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.
    Lessard MH, Viel C, Boyle B, St-Gelais D, Labrie S.
    BMC Genomics; 2014 Mar 26; 15():235. PubMed ID: 24670012
    [Abstract] [Full Text] [Related]

  • 10. The composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance.
    Lessard MH, Bélanger G, St-Gelais D, Labrie S.
    Appl Environ Microbiol; 2012 Mar 26; 78(6):1813-9. PubMed ID: 22247164
    [Abstract] [Full Text] [Related]

  • 11. Sporulation of Penicillium camemberti in submerged batch culture.
    Bockelmann W, Portius S, Lick S, Heller KJ.
    Syst Appl Microbiol; 1999 Sep 26; 22(3):479-85. PubMed ID: 10553300
    [Abstract] [Full Text] [Related]

  • 12. Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.
    Bonaïti C, Leclercq-Perlat MN, Latrille E, Corrieu G.
    J Dairy Sci; 2004 Nov 26; 87(11):3976-88. PubMed ID: 15483183
    [Abstract] [Full Text] [Related]

  • 13. Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses.
    Suzuki-Iwashima A, Matsuura H, Iwasawa A, Shiota M.
    J Biosci Bioeng; 2020 Mar 26; 129(3):333-347. PubMed ID: 31611057
    [Abstract] [Full Text] [Related]

  • 14. Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia.
    Kalai S, Anzala L, Bensoussan M, Dantigny P.
    Int J Food Microbiol; 2017 Jan 02; 240():124-130. PubMed ID: 27090813
    [Abstract] [Full Text] [Related]

  • 15. 1-Octanol, a self-inhibitor of spore germination in Penicillium camemberti.
    Gillot G, Decourcelle N, Dauer G, Barbier G, Coton E, Delmail D, Mounier J.
    Food Microbiol; 2016 Aug 02; 57():1-7. PubMed ID: 27052695
    [Abstract] [Full Text] [Related]

  • 16. Heterotrimeric G protein alpha subunit controls growth, stress response, extracellular protease activity, and cyclopiazonic acid production in Penicillium camemberti.
    García-Rico RO, Gil-Durán C, Rojas-Aedo JF, Vaca I, Figueroa L, Levicán G, Chávez R.
    Fungal Biol; 2017 Sep 02; 121(9):754-762. PubMed ID: 28800847
    [Abstract] [Full Text] [Related]

  • 17. Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.
    Leclercq-Perlat MN, Latrille E, Corrieu G, Spinnler HE.
    J Dairy Res; 2004 Aug 02; 71(3):355-66. PubMed ID: 15354583
    [Abstract] [Full Text] [Related]

  • 18. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.
    Picque D, Leclercq-Perlat MN, Guillemin H, Perret B, Cattenoz T, Provost JJ, Corrieu G.
    J Dairy Sci; 2010 Dec 02; 93(12):5601-12. PubMed ID: 21094731
    [Abstract] [Full Text] [Related]

  • 19. Ergot Alkaloid Synthesis Capacity of Penicillium camemberti.
    Fabian SJ, Maust MD, Panaccione DG.
    Appl Environ Microbiol; 2018 Oct 01; 84(19):. PubMed ID: 30076193
    [Abstract] [Full Text] [Related]

  • 20. Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening.
    Picque D, Leclercq-Perlat MN, Corrieu G.
    J Dairy Sci; 2006 Aug 01; 89(8):3250-9. PubMed ID: 16840643
    [Abstract] [Full Text] [Related]

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